Rating: 4 stars
69 Ratings
  • 5 star values: 38
  • 4 star values: 12
  • 3 star values: 9
  • 2 star values: 5
  • 1 star values: 5

Yukon gold potatoes and oodles of cheese give these luscious potato casseroles rich flavor and color.

Source: Better Homes and Gardens

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Credit: Kritsada Panichgul

Recipe Summary

bake:
20 mins
total:
35 mins
prep:
15 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency.

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  • Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper. Makes 4 servings.

Nutrition Facts

281 calories; fat 15g; cholesterol 52mg; saturated fat 9g; carbohydrates 32g; mono fat 4g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 7g; vitamin a 534.5IU; vitamin c 23.6mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 2.4mg; vitamin b6 0.5mg; folate 20.2mcg; vitamin b12 0.1mcg; sodium 484mg; potassium 875mg; calcium 101mg; iron 1.3mg.
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